This was a really tasty meal that was pretty quick. It was in the 20 minute section of Cooking Light, but it took me a little longer because I didn't use prechopped onion or bottled garlic or ginger. The first time I cooked with ginger, I used the bottled kind, and it was so terrible that I thought I didn't like ginger. Then I decided to try a fresh piece, and my mind was totally changed. I keep it in a bag in the freezer and just grate it with a microplane whenever I need fresh ginger in a recipe. I don't even bother peeling it (although it's easy with a knife or the back of a spoon - even when it's frozen).

The pork tenderloin is great in a stir-fry type dish because it's so moist and tender - and it tastes somehow "fancier" than the usual chicken or beef. I guess just because I don't usually use it for this type of dish too much. I'll give it a shot more often, now!

I made the suggested coconut rice, and I have to say it really didn't have much flavor. It's not worth spending the time to make this kind of rice - just keep it simple.